Preparation

Combine tomato puree, lemon juice and one cup of the wine. Soften the gelatin in the water in a metal measuring cup, place the cup in a shallow pan of water and bring to a simmer. Cook gently until the gelatin dissolves. Mix the gelatin with the remaining wine in a small saucepan.

Heat the gelatin and wine mixture gently just until the gelatin is completely incorporated. Stir into the tomato mixture, add the basil and season to taste with salt and pepper.

Pour into a mold or loaf pan and refrigerate until set. Garnish with fresh basil leaves.

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